Mushroom Stroganoff

Oh no I ate it and forgot to take the picture again! Mushrooms with a Hungarian flavour to share – very quick and easy. E

Serves Two


1 red onion, sliced

250g chestnut or button mushrooms (sliced or left whole if tiny)

1 red pepper, sliced

1 dsp of flour

1 small pot of Greek yoghurt or soured cream

Tagliatelle or rice to serve (I use wholemeal)


  1. Saute the onion and the red pepper until beginning to soften.
  2. Add the mushrooms and cook for a further two minutes. Turn down the heat.
  3. Stir in the flour.
  4. Tip in the yoghurt or soured cream and stir simmering gently until combined and heated through.
  5. Serve on a bed of rice or tagliatelle and sprinkle with paprika to taste.

For a luxury version you could add 2 tbsps of red wine after the flour.


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